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This is a TEX-MEX take on traditional tacos. This has an Americanized version of curtido which is the traditional cabbage slaw prepared in Central America and Mexico. It is an easy weeknight dinner recipe that hopefully all will enjoy.
INGREDIENTS
chicken
- 1-1/2 lbs boneless skinless chicken breast
- adobo seasoning, or salt to taste
- 1/4 tsp garlic powder
- 3/4 tsp ground cumin
- 1 cup chunky mild or medium salsa
tacos
- 1 cup shredded purple cabbage
- juice of 1/2 lime
- 1/4 cup chopped cilantro
- 1/4 teaspoon kosher salt
- 6 ounces from 1 medium hass avocado, sliced
- lime wedges for squeezing
- 12 tacos (flour or corn)
additional optional toppings
- refried beans- Ducal red or black
- sour cream
- mango or pineapple pieces
INSTRUCTIONS
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Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.
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Top chicken with salsa (no water needed).
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Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
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When cooked, drain excess liquid from the pot keeping as much as the tomato sauce as possible and shred with two forks. Cover and keep warm until ready to eat.
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Make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss.
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Heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred, transfer to a plate with a towel on top to keep warm and repeat with the remaining tortillas.
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To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.
If you like a touch of sweetness add fresh cut mangos or pineapple.
If you didn’t put the chicken in the crock pot this morning. No problem, you can cut chicken into small bite size pieces season liberally with complete seasoning. I like BADIA . Heat 1 tbsp olive oil in pan and saute chicken in pan for 5-6 mins until dried and lightly browned. Use chicken to assemble tacos as above.
